Rinse and VERY thoroughly dry your peppers (I like to use a salad spinner to help me get any excess water off).

Use a small knife or needle to poke a small hole in each pepper. This will prevent them from puffing up with steam and bursting as they cook.

Mix the shichimi togarashi and the sugar together and set aside.

Heat a well-seasoned wok or large cast-iron pan over very high heat. Add the oil and swirl the wok/pan to cover the bottom portion evenly. Note that the oil should not pool anywhere in the pan - you just want it to cover the pan in a thin film.

When the oil is just beginning to give off a tiny bit of smoke, add the peppers in an even layer. Sear until well charred, turning frequently to ensure even coverage; about 6-8 minutes total. Remove from heat.

Add the sake to the wok/pan and toss the peppers to ensure that they're covered evenly. Cook liquid has almost entirely evaporated.

Add the sugar/togarashi blend and toss the peppers to cover them evenly. Remove from heat, season with salt, and serve as soon as the peppers are cool enough to touch, ideally with extra shichimi togarashi on the side.

Preheat an outdoor grill until it reaches a searing range (around 450 F). Brush the grill or a grilling tray with a little oil (you'll need more than the tsp necessary for the pan-searing version). Spread the peppers out over a high, direct heat. Grill until well charred, turning frequently to ensure even coverage; about 5-7 minutes.

Heat an small pan or wok over high heat (indoors, or on your grill). Once the pan is very hot, add the peppers and the sake, stirring to coat the cooked peppers. Once the liquid has evaporated completely, add the sugar/togarashi blend and toss the peppers to cover them evenly. Remove from heat, season with salt, and serve as soon as the peppers are cool enough to touch, ideally with extra shichimi togarashi on the side.